boneless skinless chicken breasts, cut into 1-inch cubes
bottled teriyaki sauce
sesame seeds, lightly toasted
red currant jelly
grated fresh ginger
Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray.
Combine chicken pieces and teriyaki sauce in medium-size bowl. Let stand 15 minutes.
Combine flour, salt and pepper in large, resealable plastic food-storage bag. Lightly beat egg whites in a bowl. Spread out sesame seeds in shallow pan. Add chicken cubes, a few at a time, to flour mixture; seal bag; shake to coat. Dip floured chicken pieces into egg white. Roll in sesame seeds to coat. Place on prepared baking sheet.
Bake in 350 degree F oven for about 20 minutes or until golden and cooked through; instant-read meat thermometer inserted in chicken pieces should register 160 degrees F.
Dipping Sauce: Meanwhile, in small saucepan, heat jelly, soy sauce and ginger until warmed. Serve with chicken.
Note: In a large skillet, spread sesame seeds, working in batches if too crowded. Toast over medium heat, stirring occasionally, until lightly colored, 2 to 3 minutes.
Make-Ahead Tip: Chicken pieces can be coated and refrigerated up to 4 hours.
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Sesame Chicken With Dipping Sauce (cont.)